Caractéristiques physico-chimiques et rhéologiques de noix de terre « Bunium bulbocastanum »

Abstract

The objective of this work is to study, on the one hand, the properties of the Telghouda "Bunium Bulbocastanum", with a view to its valorisation, and its incorporation with the soft wheat flour without significant depreciation of its physical and rheological characteristics. The results made it possible to deduce that this gluten-free flour is rich in proteins (can reach 7%) mainly at Tissemssilet 7,27%. Similarly, a high fat content Mostaganem and Tissemssilet harvested this year (3.38%, 3.01%). On the other hand, the Relizane sample is marked by its high ash content of 3.96%. On the sensory level, the parameters of colour (L *, a *, and b *) conclude that the flour harvested at Khanchela is the clearest. This flour is a stable product because its water activity (aw) is less than 0.65 (Thebud and Santarius, 1982). Our results reveal that, the physicochemical characteristics of floors composed when one goes from 0% to 15% of substitutions, the chemical composition of floors improves respectively to ash, fat. Similarly, trials have shown that this floor is characterised by a gluten index and high tenacity. On the other hand, this substitution has a negative influence on the other parameters studied. .